Thursday, June 16, 2016

Basil, Bacon and Peach Baked Brie and "The Bee Sting"

It's been almost two years since I started having knee issues and "Old Ladyitis".  I recently reached a point where my knee brace was no longer doing the trick and I needed to take it to the next level...a nice little visit with an Orthopedic Specialist (hate getting old!)

After an x-ray that shows some deteriorating cartilage (or as he put it, "looks like paint peeling off a wall underneath your knee cap), eeewww!!  "Let's try a cortisone shot to see if that takes down the burning and swelling."  Okay, that sounded good to problem.  I've had cortisone shots before in my hip and they weren't too bad.

On my back I go and knee up.  He then proceeds to move my knee cap around like he's shifting gears in his Porsche!  It hurt so bad, I wanted to channel my inner-most Billy Blanks and give him my best Tae-Bo kick with the other leg!

The best line of the day was, "Okay, here comes the bee sting", he prepares me.  Now mind you, I have never been stung by a bee, so I have no idea what he is trying to describe.  There it goes...the twelve inch bee sting that burned so bad it took everything in me not to scream.  All I can say is, my midnight spinal epidural for my twins c-section was nothing compared to this shot!

My sad little band aid for the "bee sting". 
Which by the way, do you really need that much iodine 
for one little shot?...really??
I didn't think I would ever get it to wash off.

As I pouted and limped around for the next few days, I made this quick and easy baked brie for one of our patio nosh dinners.  Paired it with a beautiful Pinot Noir, apples and Triscuit crackers...(and ice pack for my "bee sting").

Basil, Bacon & Peach Baked Brie
Adapted from

1 sheet of puff pastry, thawed
1 8 oz. round of Brie cheese
2 slices of cooked, thick bacon, crumbled
2 Tbls. fresh basil, sliced chiffonade
1/4 cup peach jam
1 egg, beaten for wash

Preheat oven to 375 degrees.

Lay out sheet of puff pastry on a parchment lined cookie sheet.

Place round of cheese in the middle of pastry (rind may be left on)

Top with peach jam, basil and bacon crumbles.

Bring up the edges of the pastry and work your way around making tucks in the dough.

Press to make sure edges are sealed.

Brush with beaten egg over top and sides.

Bake for 20 minutes or until golden brown.

**Serve with crackers, sliced pears or apples, or baguette slices.

One Year Ago: Alma's Mac and Cheese
Two Years Ago: Fajita Salad

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.